This little King Fish recipe is super easy and the prefect starter or side dish. I served up the chillies & Jalapeños on the side and to add our own to our dishes. If you don't like spicy foods I'd leave them out of the recipe. I think this recipe would be nice with most raw fish, we chose King Fish because that's what we had caught.
Seafood
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1/2 kg King fish (dice into small pieces - cubes)
Produce
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2 Tbsp Coriander Leaves, Fresh (Thinly cut)
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1 Garlic Clove (Minced)
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1/2 inch Ginger, Fresh (Minced)
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1 Jalapeno pepper and/or Red Chilli (Diced) (optional)
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2 Lemon (squeezed)
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3 Lime (squeezed)
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1/4 Long red chili (optional)
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1/2 Red onion (Dice 1/2 and thin sliced other 1/2)
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1 Sweet potato (Pealed and diced into 1cm cubes)
Canned Goods
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1 Cup Coconut cream (Unsweetened)
Spices
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1 Salt
Method
- Mix the Unsweetened Coconut Cream with the limes and lemons juice and set aside
- Combine jalapeno and/or red chilli (optional), diced red onion, minced ginger, garlic and Salt (to taste), Chill in fridge for 30 minutes.
- Boil sweet potato until (just on the side of soft) remove from boiling water and blanch (iced cold water over the top of sweet potato.
- Add the diced king fish to the coconut marinade, enough to cover the fish. Leave to marinate for a couple of minutes.
- Place the cooked sweet potatoes in a serving bowl
- Spoon the fish making sure that it's covered with the coconut marinade.
- Top it with the sliced red onion and baby coriander.
Recommend serving with:
Micro Greens
Shaved Coconut
We served as a side dish with char-grilled greens and BBQ baked bream
*Below average food photography by us :D